Lifestyle

Chef’s Special: The Wicked Witch – Rabbit and Pistachio Terrine

An absolute show-stopper of a dish! It may take a bit of time, but will be well worth it to give your friends and family a real treat

Head Chef Dameon Clarke

Ingredients

2 whole rabbits legs and loins removed

4 shallots

500g button mushroom

50g chopped parsley

500ml chicken stock

leafs gelatine

50g salt

50g sugar

1 bunch thyme

2 large gherkins

12 capers

20 pistachios

2 lemons

Keep all kidneys and livers for garnish

100ml milk

2 bay leafs

Garnish for terrine

4 baby orange carrots

4 baby yellow carrots

4 purple carrots

50ml vinaigrette

100g mixed Salad

20g pistachio

carrot jelly (optional)

Equipment needed

Terrine mould

Clingfilm

Baking trays

Foil

Wooden spoon

Method

Mix the salt, sugar, thyme together and rub the rabbit legs with the mix and leave to draw all the moisture out of the legs. It takes about two hours; wash and pat dry.

Place the rabbits in a preheated oven at 120 degrees on a tray covered in foil and cook for about one hour or until the meat falls off the bone, then pick all the meat off and set aside.

Slice the shallots, mushrooms, gherkins and capers and sweat in a pan until soft, add chicken stock and reduce by three quarters, add the soaked gelatine leaf and mix together with the leg meat.

Bring the milk and bay leaf up to the boil in a pan and set aside, add the loins from the rabbit with the kidneys and livers, when cool take the loins and livers out and pat dry.

Line the terrine mould with the cling film and add half the leg meat, press down with a spoon and then add the loins, kidneys, and liver in the centre, then place the remaining leg meat on top and cover tightly with Clingfilm and set in the fridge for four hours.